Distillation time changes oregano essential oil yields and composition but not the antioxidant or antimicrobial activities

HortScience

Volumn 47, Issue 6, 2012, Pages 777-784

  Zheljazkov, Valtcho D ^a   Astatkie, Tess ^b   Schlegel, Vicki ^c  

^a UNIVERSITY OF WYOMING   (United States)

^b DALHOUSIE UNIVERSITY   (Canada)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Antileishmanial activity; Antimalarial activity; Carvacrol; Cytotoxicity; Origanum vulgare; Steam distillation

Indexed keywords

EID: 84862601262     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.47.6.777     Document Type: Article

References (27)

1. Atanassova, M. and N. Nedkov. 2004. Essential oil and medicinal crops. Kameja Press, Sofia, Bulgaria.
2. Azizi, A., Y. Feng, and B. Honermeier. 2009. Herbage yield, essential oil content and composition of three oregano (Origanum vulgare L.) populations as affected by soil moisture regimes and nitrogen supply. Ind. Crops Prod. 29:554-561.
3. Bakkali, F., S. Averbeck, D. Averbeck, and M. Idaomar. 2008. Biological effects of essential oils-Areview. Food Chem. Toxicol. 46:446-475.
4. Bharate, S.B., S.I. Khan, N.A. Yunus, S.K. Chauthe, M.R. Jacob, B.L. Tekwani, I.A. Khan, and I.P. Singh. 2007. Antiprotozoal and antimicrobial activities of O-alkylated and formylated acylphloroglucinols. Bioorg. Med. Chem. 15:87-96.
5. Bisht, D., C.S. Chanotiy, M. Rana, and M. Semwal. 2009. Variability in essential oil and bioactive chiral monoterpenoid compositions of Indian oregano (Origanum vulgare L.) populations from northwestern Himalaya and their chemotaxonomy. Ind. Crops Prod. 30:422-426.
6. Busatta, C., A.J. Mossi, M.R.A. Rodrigues, R.L. Cansian, and J.V. de Oliveira. 2007. Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage. Braz. J. Microbiol. 38:610-616.
7. Farías, G., O. Brutti, R. Grau, P. Di Leo Lira, D. Rettad, C. van. Baren, S. Vento, and A.L. Bandoni. 2010. Morphological, yielding and quality descriptors of four clones of Origanum spp. (Lamiaceae) from the Argentine Littoral region Germplasm bank. Ind. Crops Prod. 32: 472-480.
8. Gaspar, F. and G. Leeke. 2004. Comparison between compressed CO2 extracts and hydrodistilled essential oil. J. Essent. Oil Res. 16: 64-68.
9. Huang, D., B. Ou, M. Hampsch-Woodill, J. Flanagan, and E.K. Demmer. 2002a. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylate B-cylodextrin as the solubility enhancer. J. Agr. Food Chem. 50:1815-1821.
10. Huang, D., B. Ou, M. Hampsch-Woodill, J. Flanagan, and R. Prior. 2002b. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J. Agr. Food Chem. 50:4437-4444.
11. Jimenez-Alvarez, D., F. Giuffrida, P.A. Goay, C. Cotting, A. Lardau, and B.J. Keely. 2008. Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil in water emulsion enriched in fish oil. J. Agr. Food Chem. 56:7151-7159.
12. Kula, J., T. Majda, A. Stoyanova, and E. Georgiev. 2007. Chemical composition of Origanum vulgare L. essential oil from Bulgaria. J. Essent. Oil Bear. Plants. 10:215-220.
13. Karakaya, S., El, S.N. Karagözlü, and S. Sahin. 2011. Antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) by using different extraction methods. J. Med. Food 14(6):645-652.
14. Montgomery, D.C. 2009. Design and analysis of experiments. 7th Ed. Wiley, New York, NY.
15. Ntzimani, A.G., V.I. Giatrakou, and I.N. Savvaidis. 2011. Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8_C. Poult. Sci. 90:880-888.
16. Ondarza, M. and A. Sánchez. 1990. Steam distillation and supercritical fluid extraction of some Mexican spices. Chromatographia 30:16-18.
17. Roussenova, N.V. 2011. Antibacterial activity of essential oils against the etiological agent of American foulbrood disease (Paenibacillus larvae). Bulg. J. Vet. Med. 1:17-24.
18. Sacchitti, G., S. Maietti, M. Muzzoil, S. Manfedini, M. Radice, and R. Bruni. 2005. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals, and antimicrobials in foods. Food Chem. 91:621-632.
19. *9.2 user's guide. SAS Institute Inc., Cary, NC.
20. Sotiropoulou, D.E. and A.J. Karamanos. 2010. Field studies of nitrogen application on growth and yield of Greek oregano [Origanum vulgare ssp. hirtum (Link) Ietswaart]. Ind. Crops Prod. 32:450-457.
21. Stojanov, N.S. 1973. Our medicinal plants. Part II. Nauka and Izkustvo (Science and Art) Press, Sofia, Bulgaria.
22. Tekippe, J.A., A.N. Hristov, K.S. Heyler, T.W. Cassidy, V.D. Zheljazkov, J.F.S. Ferreira, S.K. Karnati, and G.A. Varga. 2011. Rumen fermentation and production effects of Origanum vulgare L. in lactating dairy cows. J. Dairy Sci. 94:5065-5079.
23. Topalov, V.D. 1962. Essential oil and medicinal plants. Hr. G. Danov Press, Plovdiv, Bulgaria.
24. U.S. Department of Agriculture. 2010. Oxygen radical absorbance capacity (ORAC) of selected foods-release 2. 28 Apr. 2012. .
25. Yanishlieva, N.V., E. Marinova, and J. Pokorny. 2006. Natural antioxidants from herbs and spices. Eur. J. Lipid Sci. Technol. 108:776-793.
26. Zheljazkov, V.D. and T. Astatkie. 2011. Effect of residual distillation water of 15 plants and three plant hormones on Scotch spearmint (Mentha · gracilis Sole). Ind. Crops Prod. 33:704-709.
27. Zheljazkov, V.D., C.L. Cantrell, T. Astatkie, and A. Hristov. 2010. Yield, content, and composition of peppermint and spearmints as a function of harvesting time and drying. J. Agr. Food Chem. 58:11400-11407.